Pansit Palabok with Shrimp and Pechay

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty noodle dish featuring rice noodles in a rich shrimp-based sauce with tender bok choy, embodying Filipino street food elegance. This Filipino recipe, ready in about 40 minutes, pairs rice noodles, shrimp, shrimp broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 Filipino cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz rice noodles according to package directions, then drain and set aside.
  2. Step 2: In a skillet, heat 1 tbsp oil over medium-high. Add 6 oz peeled shrimp and cook for 2 minutes until pink, then remove and set aside.
  3. Step 3: In the same skillet, sauté 3 minced garlic cloves and 1/2 cup diced onion for 2 minutes until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute.
  4. Step 4: Add 2 cups shrimp broth, 2 cups bok choy, 1 tbsp fish sauce, and 1/4 cup water. Simmer for 5 minutes until bok choy is tender. Mix 1 tsp cornstarch with 1/4 cup water and stir into sauce until thickened.
  5. Step 5: Return shrimp to skillet and toss with 8 oz cooked noodles. Serve immediately.

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